Shami Kebab
May 16, 2011
Shami kebabs are fried patties usually made from beef or lamb, lentils, and spices. They are popular in India and Pakistan.
Ingredients
- 2 Lbs. ground beef or lamb
- 3 ounces lentils
- 1 Tbsp. ginger-garlic paste
- 2 green chillies, minced fine
- 1/4 cup onion, diced
- 10 pepper corns
- 1/2 Tsp. red chilly powder
- 2 cardamom pods
- 1 Tsp. cumin seeds
- 1/2 inch cinnamon stick
- 2 large eggs
- 2 Tsp. cilantro, chopped fine
- oil for frying
- salt to taste
Preparation
- Grind together the pepper corns, red chilly powder, seeds from the cardamom pods, cumin, and cinnamon in a spice grinder.
- Combine the ground meat, lentils, onions, green chillies, ginger-garlic paste, and spice powder with some water in a sauce pan. Add just enough water to cover the ingredients and bring to a boil. Simmer until the lentils are cooked. This might take about 45 minutes, but can be quicker if you use a pressure cooker.
- Continue cooking uncovered until the water has evaporated. Make sure the meat mixture is quite dry. Cool to room temperature.
- Add the eggs, cilantro, salt and mix thoroughly. I use a stand mixer to ensure a smooth mixture.
- Chill in the refrigerator for 30 minutes. Form small patties.
- Heat a frying pan over medium high heat and add oil, about 1/4 inch deep. Fry the patties to a nice brown color, about 2-3 minutes per side.
- Serve with mint chutney and cucumber salad.